Eggplant Casserole - cooking recipe

Ingredients

4 c. eggplant, pared and diced
1/2 tsp. salt
1 egg, slightly beaten
2 Tbsp. butter, melted
1/2 onion, chopped
1/3 c. milk
1 3/4 c. herb seasoned stuffing, divided

Preparation

Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain and set aside.
Gradually stir in milk into soup. Blend in egg, eggplant, onion and 3/4 cup stuffing.
Pour into greased 1-quart baking dish.
Toss remaining one cup stuffing with butter; sprinkle over casserole.
Bake in a preheated 350\u00b0 oven for 20 minutes.
Serves 6.